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European Recipes

Linguine with Bacon and Chicken

Linguine with Bacon and Chicken

Linguine with Bacon and Chicken

in creamy blue cheese sauce

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Slightly salty bacon does a wonderful job of cutting through the creaminess of the blue cheese sauce that coats the mushrooms and linguine in this al dente pasta dish.

Tags:

Quick

Allergens:

Wheat

•Milk

•Sulphites

•Hazelnuts

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

55 grams

Blue Cheese

130 grams

Irish Bacon

250 grams

Mushrooms

110 grams

Creme Fraiche

1 sachet(s)

Balsamic Glaze

10 grams

Hazelnuts

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3957 kJ

Energy (kcal)946 kcal

Fat43.3 g

of which saturates20.1 g

Carbohydrate75.5 g

of which sugars9.4 g

Dietary Fiber3.6 g

Protein64.9 g

Salt2.8 g

Calcium151.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander

Cooking Steps

Boil the Pasta

1

Boil a large pot of salted water for the linguine.
When boiling, add the linguine to the water and bring back to the boil.
Cook until softened, 10-12 mins.
Once cooked, drain in a colander and pop back in the pot, off the heat.
Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Toast the Hazelnuts

2

Bash or roughly chop the hazelnuts.
Place a large pan over medium heat (no oil).
Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins.
Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily. Reserve the pan to use later.

Get Prepped

3

Roughly chop the mushrooms.
Chop the bacon rashers widthways into 1cm wide strips. IMPORTANT: Wash hands and equipment after handling raw meat.

TIP: Use scissors to cut the bacon if you prefer.

Time to Fry

4

Return the pan to high heat.
When hot, add the mushrooms and bacon.
Fry until browned, stirring occasionally, 6-8 mins. Season with salt and pepper.

NOTE: Adding diced chicken? Add to the hot pan with the mushroom and bacon, season as instructed and fry until cooked through, 8-10 mins.

Sauce it Up

5

Add the drained linguine and crumble in the blue cheese.
Stir until cheese is melted, 2-3 mins. IMPORTANT: Cook bacon thoroughly.
Remove from the heat and add the creme fraiche.
Season to taste with salt and pepper.

Dish Up

6

Divide the blue cheese pasta between plates.
Scatter the toasted hazelnuts over the top.
Finish with a drizzle of balsamic glaze.

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